Spaghetti squash, single piece

  • Spaghetti squash is small to medium in size, averaging thirty centimeters in length, fifteen centimeters in diameter, and 1 to 2 kg. It has an oblong shape, similar to a melon. The rind is firm, smooth, and, depending on the variety, transforms from green to a vibrant canary yellow or pale-yellow when mature. Spaghetti squash is best known for its unique flesh that separates into long, translucent strings that resemble fine hair pasta. The flesh is thick, dense, moist, and pale-yellow, housing a large cavity filled with stringy pulp and flat, cream-colored seeds. When cooked, the texture of the squash is tender with a slight crunch and offers a very mild flavor.

  • Spaghetti squash is best suited for cooked applications such as roasting, steaming, and baking. Its flavor is so mild that it easily absorbs the flavors of that which it is prepared with. The rind is very hard, so the squash can be cooked whole or sliced in half for faster cooking. Once cooked, the flesh can be shredded with a fork to make the stringy noodles that the squash is known for. Cooked Spaghetti squash can also be sauted with complementary ingredients to make stir-fries and simple side dishes. Used as a pasta substitute, it can be topped or tossed with red and cream-based sauces, vegetables, meats, cheeses, and herbs. Spaghetti squash pairs well with tomato, onions, garlic, greens, fresh herbs such as thyme, basil, and oregano, parsley, and mint, cucumbers, zucchini, mushrooms, bell pepper, red pepper, snap peas, soy sauce, fish sauce, pine nuts, cream, parmesan, ricotta, mozzarella and feta cheese, shrimp, chicken, ground beef.

  • Cut squash should be tightly wrapped in plastic wrap and refrigerated. Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) for up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator for 1-2 weeks.

  • Roasted Spaghetti Squash


    2 medium spaghetti squash
    1 teaspoon olive oil
    1/2 cup nut butter
    salt and pepper, to taste


    1. Preheat oven to 400 degrees.
    2. Slice the spaghetti squash in half and using a spoon, scoop out all the seeds and fibers from the center of each squash.
    3. Drizzle a teaspoon of olive oil between the 4 halves of spaghetti squash. Season all pieces of spaghetti squash with salt and pepper to your taste.
    4. Place the spaghetti squash on a baking sheet, flesh side down on the baking sheet. Roast in the oven for 30 - 45 minutes. Check the meat of the spaghetti squash with a fork at 30 minutes for tenderness. If it is tender, the spaghetti squash is done. Depending on the size of the spaghetti squash, it can take up to 45 minutes for the squash to completely roast.